Baked Veg Spring Rolls

About this recipe

Spring roll wrappers crisped in the oven rather than oil turn golden-brown and shatter under the tooth—the exact crunch you want without the weight of deep-fried food. The filling—cabbage, carrot, mushroom, and sprouts—stays textured and bright, each vegetable identifiable rather than dissolved into mush. A dipping sauce, spicy or sweet, is essential to the whole experience; without it, the rolls feel naked. The filling must stay crunchy. Stir-fry the vegetables hard and fast on high heat for only 3 minutes, then off the heat immediately. The cabbage should still have crunch, the carrots should snap, the bean sprouts should bounce between your teeth. Cool the filling completely before wrapping—warm filling will steam the wrapper and make it soggy. Pat any moisture off with a kitchen towel; damp filling is the enemy of crispy rolls. Rolling technique matters. Lay the wrapper diagonally on your work surface, place a spoonful of filling near one corner, fold the sides in, then roll tightly towards the opposite corner. The final seal—a paste made from cornflour and water—keeps the roll from opening in the oven. Don't use egg wash (many spring roll wrappers are already egg-free, so read the package); just the cornflour paste works. Brush generously with olive oil before baking at 220°C for 18 minutes. The rolls should emerge golden and crackly. Serve with sweet chilli sauce for a milder dip or with soy sauce mixed with minced chilli for something spicier. These freeze beautifully before baking—place in the freezer for 2 hours, then bake directly from frozen (add 5 minutes to the cooking time). High-protein at 8g (not substantial on their own, so pair with rice or another protein), this is the snack that doesn't feel like a compromise.